Anyone Feel Like Baking?

It's probably due to this cold weather, but lately I've had an overwhelming urge to bake. Cookies, brownies, quick breads - you name it, if flour is the main ingredient, I want to make it.

I thought I'd share a couple of the best recipes I've developed recently. The first one, for Spiced Sweet Potato Biscuits, is lower on guilt since sweet potatoes are so good for you. If you don't have apple or pear butter feel free to leave it out, but it adds a really nice touch to these biscuits (which can be on the dry side otherwise). If you can resist eating all of them at dinner, toast them and spread them with peanut butter for breakfast the next day.

If you want some sweeter, try these Blueberry-Pineapple Scones. It sounds like a weird combination, but I worked at a restaurant years ago that made them, and they're delicious. I never got their recipe but this one is nearly as good.

Spiced Sweet Potato Biscuits 
Makes16 biscuits
1 c. all-purpose flour
1 c. whole wheat flour
1/3 c. cornmeal
2-1/2 t. baking powder
1/2 t. salt
1/3 c. cold butter, cut into cubes
1 c. mashed sweet potato
1/2 c. milk
2 T. honey 
1 T. apple or pear butter

Preheat oven to 400 degrees F.

Combine dry ingredients in a large bowl. Cut in butter until mixture is crumbly. Add remaining ingredients and stir just until moistened.

Drop batter 2 inches apart on an ungreased baking sheet to form biscuits. Bake for 14-18 minutes or until lightly browned.

Blueberry-Pineapple Scones 
Makes 12 scones
2 c. all-purpose flour
1 c. rolled oats
1/4 c. packed brown sugar 
2 t. baking powder
3/4 t. baking soda
1/2 t. salt 
1/4 t. cinnamon
1/4 t. nutmeg 
12 T. cold butter, cut into cubes
2/3 c. buttermilk 
1/2 c. fresh or frozen blueberries
1/2 c. finely chopped pineapple 
Granulated sugar for sprinkling

Preheat oven to 400 degrees F. 

Combine dry ingredients in a large bowl. Cut in butter until mixture is crumbly. Add buttermilk and stir until just until moistened. Gently fold in blueberries and pineapple.

Turn dough onto a lightly floured work surface. Kneed a few times if necessary so dough holds together. Pat into a 6" x 8" rectangle. Cut into 12 squares. Place squares 2" apart on a lightly greased baking sheet. Sprinkle with granulated sugar.

Bake for 20-22 minutes or until golden brown. Let cool on baking sheet for 15 minutes, then remove to a wire rack. Scones are best eaten the day they're made.